Extending shelf life: Corbion develops clean label, taste neutral preservative

By Katy Askew contact

- Last updated on GMT

With a focus first on bakery, Corbion hopes to grow uptake of its clean label mold inhibitor ©iStock
With a focus first on bakery, Corbion hopes to grow uptake of its clean label mold inhibitor ©iStock

Related tags: Corbion, Clean label, Preservative

Ingredients supplier Corbion has developed what it describes as a clean label mold control solution that “matches” calcium propionate for performance.

The new ingredient, Verdad MP100, is a combination of vinegar and natural flavours that Corbion said delivers both the functionality and taste neutrality of calcium propionate, while also keeping the ingredients label clean.

The preservative is not the first clean label mold inhibitor to reach the market, but Corbion said it is the first to equal the performance of calcium propionate without adversely affecting product flavour. In sensory testing, panellists were equally split in preferring breads containing MP100 and calcium propionate, respectively, with only 17% preferring the competing solution.

Taste synergy key

Developing the solution, Corbion flavour scientists had to balance the off-flavour of vinegar with other natural flavourings, Ashley Robertson, marketing manager for bakery at Corbion, told FoodNavigator.

“In developing Verdad MP100, we had to find a way to neutralize the sour vinegar notes without impairing the vinegar’s mold-inhibiting ability. So we tested many, many combinations of vinegar and natural flavors to find just the right balance. The end result is a product that delivers outstanding impact against mold without an impact on flavour,”​ Robertson claimed.

“In our product, vinegar is definitely a central component in delivering mold inhibition, but the real key to the kind of performance Verdad MP100 is able to provide is in the synergy between the vinegar and other metabolic components.

“We've created a truly clean-label mold inhibitor that doesn't ask manufacturers to give up anything at all… Verdad MP100 stands out among clean-label alternatives because it offers superior performance against molds, and at the same time allows for better flavor and aroma in the final product.”

Robertson said the ingredient is also “very competitive​” in terms of pricing in order to encourage uptake and take market share from existing solutions.

Initial bakery focus

The company is initially targeting bakery manufacturers with the ingredient because Corbion believes there is a significant category need. “Tackling mold inhibition in bakery is so critical, we have made baking applications our primary target for this product for now,”​ Robertson explained. “Verdad MP100 performs extremely well in commercial packaged bread, breads and rolls, tortillas, flatbreads and was designed with bakers in mind.”

However, the company does see potential to extend the natural preservatives’ applications into additional food applications. “Other food products can certainly benefit… [For instance,] we successfully apply the same building blocks in applications for the meat and pet food markets.”

Related topics: Ingredients

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